Khachapuri is an indulgence. I’ll sometimes get the dish for breakfast to power me through a big hike in Angeles National Forest. While khachapuri is traditionally an anytime food, I usually start my morning with the Adjaruli version, which comes with a runny egg and butter in a central pool of molten cheese. To eat the dish, you rip off chunks of the thick, doughy crust to dip in the hot cheese and egg in the middle. Los Angeles has a strong khachapuri scene, so narrowing down my recommendations to these five options was tricky: Momed, Tony Khachapuri at Oui Melrose, Pink Orchid, Tun Lahmanjo, and a frozen version from Super King that you can heat up at home.
Originally from the country of Georgia, khachapuri is also popular in neighboring countries throughout the Caucasus, including Armenia. Los Angeles has a large Armenian population as well as many Armenian restaurants and bakeries. Throughout my time here, I’ve tried khachapuri from many different spots, both Armenian and Georgian. While I belong to neither of these groups, I am an appreciator of the dish.
Tony Khachapuri at Oui Melrose
Operating out of the Oui Melrose shop, which specializes in donuts, cookies, burgers, sandwiches, and laffa wraps, Tony Khachapuri makes a delicious example of the Georgian dish. From the outside, the small storefront is easy to miss as you zoom down Melrose. I don’t often venture this far west, so I have yet to try the khachapuri with black truffles. I still went beyond a basic version, however, by adding za’atar to the crust. Other toppings include mushrooms, bacon and chives, and soujouk (a cured sausage common to the region).
The crust is fresh and warm, the cheese is hot and creamy, and the egg is runny and rich. The za’atar addition brings a fresh, herby, nutty taste. Adding za’atar (or either sesame or salt) to the crust is free, and the basic khachapuri costs $16.99. The cashier also gave me a free chocolate doughnut (presumably from the Oui Melrose side), which was deliciously fudgy and rich.
Pink Orchid in Glendale and Westwood
Pink Orchid is where I first tried khachapuri. I still bring people here to try the dish, as this Armenian bakery makes a great version. The egg is baked in with the cheese instead of added to the melty center after the dish comes out of the oven. Fortunately, the yolk is still runny and nice for dipping the unadorned crust into. This crust is soft on the inside with a crisp exterior — Pink Orchid is a bakery, after all…